Fly Traps for Sustainable Good Olive Oil

Instructions for fly traps

Instructions for fly traps

Today is a special day at Ancora del Chianti – Eco-Friendly B&B in Tuscany. Our family is preparing sustainable fly traps in order to protects the new olives from the dangerous flies that distroyed most of the olives last year and obliges us to use 2013 olive oil. In coherence with our enviromentally conscius lifestyle we decided not to use pesticide that can be dangerous for people and other insects. After a lot of consideration the Boss – Filippo – finds the good recipe!

You need: used plastic bottles, yarn, vinegar and honey. That’s it! Prepare bottles with holes and yarn, mix in a container with the help of a young volunteer and put in the bottle.

Young Volonteer

Young Volonteer – Cesare

The hole in the bottle - the traps ready

The hole in the bottle – the traps is ready

Go in the olive grove and ma ke sure every olive tree has one.

Distributing the bottles

Distributing the bottles

Hang properly on a branch and……good luck!

Good Luck!

Good Luck!

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New Extra Vergin Olive Oil at Ancora del Chianti

Tuscan organic extra vergin olive oil Ancora del Chianti B&B

Organic extra vergin olive oil at Ancora del Chianti B&B

After 3 weeks of olive picking at Ancora del Chianti, our olive oil is quiet and resting in the cellar.
The quality has been excellent and the quantity abundant due to the favourable weather expecially in june when all the flowers could convert into olives and the generous organic fertilizing. Thank you to the bees, the butterflies, the wind and Filippo for the precious job!

Dopo 3 settimane di raccolta all’Ancora del Chianti, il nostro olio nuovo è tranquillo e beato in cantina.
La qualità è stata eccellente e la quantità copiosa dovuto al tempo particolarmente favorevole di Giugno che ha permesso ai fiori di convertirsi in frutti e alla generosa concimatura biologica. Grazie alle api, alle farfalle al vento e a Filippo!

Tuscany olive picking at Ancora del Chianti B&B

Olive picking at Ancora del Chianti B&B

We spent about 3 weeks with family and friends picking the olive together, chatting and working hard from the morning untill sunset. Here Filippo with Sergio and Giuliana, my parents.

Abbiamo trascorso 3 settimane a raccogliere le olive insieme alla famiglia e agli amici, chiaccherando e lavorando sodo dal mattino al tramonto. Qui Filippo con Sergio e Giuliana, i miei genitori.

Tuscany Olive Picking at Ancora del Chianti B&B

New help for 2013

Here the new entry for year 2003: a super special gift from my father Sergio: a new chart for moving the boxes. It is home made and you can see his old Vespa Piaggio wheel….recycling is a family must!

Nuovo arrivo per il 2013: un super carretto, regalo di mio padre Sergio per spostare le casse. Naturalmente produzione propria e ritrovate qui le vecchie gomme della sua Vespa Piaggio: riciclare è un vizio di famiglia!

olive picking at Ancora del Chianti B&B

Boxes full of Olives

First full boxes. They weight approx 25-30 kilos and the have holes on the sides for fresh air.
Healthy Olives = Healthy Olive Oil!

Le prime casse piene. Pesano circa 25-30 kili e hanno i fori per arieggiare le olive.
Olive Sane = Olio Sano

olive loading at Ancora del Chianti B&B

Loading olive boxes at Ancora del Chianti B&B

Cesare, Filippo e Roberto.
Three generations are loading the car: son, father and grandfather.
Three generation of passion: That’s the reason for our olive oil special taste!

Cesare, Filippo e Roberto.
Tre generazioni a caricare le casse in macchina: figlio, padre e nonno.
Tre generazioni di passione: ecco il sapore speciale del nostro olio!

Olive at the Olive Press Ancora del Chianti B&B

Olive at the Olive Press

Big box at the Pruneti’s Mill ready to be processed.
Le grandi casse al Frantoio Pruneti, pronte per essere lavorate.

tuscany olive oil Ancora del Chianti B&B

Washing the olives

Washing the Olives
Lavaggio delle Olive

tuscany olive oil Ancora del Chianti B&B

Olive Pressing at Pruneti Mill

Paolo Pruneti, owner of Pruneti’s Mill is supervising the pressing.
Paolo Pruneti , proprietario del Frantoio Pruneti controlla le varie fasi della lavorazione.

tuscany organic olive oil Ancora del Chianti B&B

Olive Oil is Ready!

Here our organic extra vergin olive oil and Filippo, the artist!
More Pictures on our Flickrs Page.

Ecco l’olio e Filippo, l’artefice!
Altre Foto sulla nostra Pagina Flickrs.

Cloe: jeans and blue butterflies

Spring time is a blessing: kids can play alone in the garden (extensively!) and I have time to dedicate to my passions!

Bentornata Primavera! Finalmente i bambini possono giocare in giardino da soli e per lungo tempo e io ho più tempo da dedicarmi alle mie passioni!

Spring can be also the perfect time for sewing as I appreciate brighter light and nature is so inspiring! La primavera è un momento perfetto per cucire. In particolare apprezzo molto la luce più intensa e la natura quale fonte di ispirazione.

When the flowers are in blossoms, observing insects and butterflies can be a good starting point for creative details with applications or embroaderies of natural themes on the fabric.
Con la fioritura completa delle piante,  l’osservazione degli insetti e delle farfalle può essere un buon punto di partenza per spunti creativi di ricamo o applicazioni sulla stoffa.

This is the first time I recycle an old pair of jeans and create a bag out of it. The lovely story about it and tutorial on TandemBags Blog! I wish you as much fun as I had!
Questa è la prima volta che reciclo un paio di pantaloni e ci faccio una borsa. Per i simpatici retroscena e il tutorial andate su TandemBags Blog Buon divertimento!

More pictures on Flickr Page.
Altre foto sulla Pagina Flickr.

How Cacti met Mugs

Mugs and Cacti

I have been collecting mugs since ever and my tea addiction did not help to stop buying nice mugs in Italy or abroad in the last decades (…decades…oh my god!!). After a few years some of them broke, others just chipped but I refused to throw them away.
Colleziono tazze da tè da sempre e la mia passione per il buon tè non ha aiutato nel limitare l’acquisto di nuove tazze in Italia e all’estero negli ultimi decenni (…decenni…oh mamma mia!!). Dopo qualche anno alcune si sono rotte, altre solo scheggiate ma mi sono rifiutata di gettarle.

Cacti meet Mugs

In the beginning, I re-use them for fresh flowers, saltcellar, pensil tin. Then, the collection of (chipped/broken) mugs increased up to the point of forcing us to find a different function and location, thanks to our guests’ substantial help having breakfast or an afternoon tea in the garden of Ancora del Chianti
All’inizio le ho ri-utilizzate come vaso per fiori di campo, saliera, portapenne. Poi la nostra collezione di tazze (scheggiate o rotte) si è arricchita velocemente fino a essere costretti a trovare una diversa funzione e collocazione grazie al generoso contributo dei nostri ospiti durante la colazione o il tè del pomeriggio nel giardino dell’Ancora del Chianti.

And the idea arrived: combining mugs and cacti and place them in garden! Great effect!
E l’idea è arrivata: mettiamo insieme tazze e cactus e piazziamole in giardino! Di grande effetto!

More Pictures on our Flickr Page
Altre foto sulla nostra Pagina Flickr


Ready for Winter

Woodpile at Ancora del Chianti

Summer days has gone and winter is approching. Windy and rainy days are awating for us and we are ready to face cold weather with enthusiasm at Ancora del Chianti.

Filippo preparing the woodpile

The B&B is closing soon and life on the hill will be even more quiter, if ever possible… The wine and the oil is in the cellar and the whole family is busy with winter activities: kids are going to school and playing sports; Filippo is teaching in Florence and playing trumpet; me, I will start sewing and painting again and…the last member of the family, our fabolous Boderus Heater will start “eating” logs again…..!!

Filippo and Spartaco moving logs

A few years ago, we changed our heating system into a hot water heater with wood fire. Wood comes mainly from our olive grove and the little forest next to our vineyard. We are also grateful to the substantial help of friends getting rid of their garden pruning.

We collect, chop and prepare woodpiles all year round but the most intensive moment is August-September as the wood logs are dry after hot summer days. We usually wait 1 or 2 years after the cut before we use them in the fire and we move the logs in this period in order to get the best exposition to sun and wind depending on the aging. Even just moving the logs is a big job!

Hopefully we are not alone and our kids are happy to help. They have mini-working gloves and they are very proud to wear them and show everybody…

We wishing you a warm winter to everyboby!!

More Pictures on our Flickr Page